KR20110105883A - Method of producing processed abalone - Google Patents
Method of producing processed abalone Download PDFInfo
- Publication number
- KR20110105883A KR20110105883A KR1020100024969A KR20100024969A KR20110105883A KR 20110105883 A KR20110105883 A KR 20110105883A KR 1020100024969 A KR1020100024969 A KR 1020100024969A KR 20100024969 A KR20100024969 A KR 20100024969A KR 20110105883 A KR20110105883 A KR 20110105883A
- Authority
- KR
- South Korea
- Prior art keywords
- abalone
- steamed
- minutes
- washing
- steaming
- Prior art date
Links
- 241000237876 Haliotis corrugata Species 0.000 title claims abstract description 81
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 230000001954 sterilising Effects 0.000 claims abstract description 9
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 238000005406 washing Methods 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 210000003491 Skin Anatomy 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 210000001835 Viscera Anatomy 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 230000000694 effects Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 210000004185 Liver Anatomy 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000015170 shellfish Nutrition 0.000 description 3
- 229920001661 Chitosan Polymers 0.000 description 2
- 229940029983 VITAMINS Drugs 0.000 description 2
- 229940021016 Vitamin IV solution additives Drugs 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- 230000002522 swelling Effects 0.000 description 2
- 230000001256 tonic Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamins Natural products 0.000 description 2
- 210000001015 Abdomen Anatomy 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 206010010741 Conjunctivitis Diseases 0.000 description 1
- 210000001035 Gastrointestinal Tract Anatomy 0.000 description 1
- 229960002989 Glutamic Acid Drugs 0.000 description 1
- 241001489755 Haliotis tuberculata Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 210000000936 Intestines Anatomy 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- 210000004072 Lung Anatomy 0.000 description 1
- 210000004080 Milk Anatomy 0.000 description 1
- 210000001328 Optic Nerve Anatomy 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 210000002700 Urine Anatomy 0.000 description 1
- 230000003187 abdominal Effects 0.000 description 1
- 201000004569 blindness Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 201000003146 cystitis Diseases 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 229940079593 drugs Drugs 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 230000000474 nursing Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000004380 optic nerve Effects 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000009372 pisciculture Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000000241 respiratory Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000001225 therapeutic Effects 0.000 description 1
- 238000004642 transportation engineering Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
Abstract
The present invention relates to a method for producing abalone processed articles, and more specifically, storing abalone collected while supplying air and seawater for 2-3 days; Washing the abalone first using a brush at 18-22 ° C., followed by a second washing of abalone flesh using a sun salt; Steaming the washed abalone for 40-45 minutes using steam at 100-120 ° C .; Removing skin and viscera from the steamed abalone and then drying for 30-60 minutes; Individually vacuum packaging the naturally dried steamed abalone meat; And vacuum sterilizing steamed abalone in an individual vacuum packaged at 1.5-2.5 Kg / cm 2, for 30-50 minutes under conditions of 120-130 ° C .; It is about.
Description
The present invention relates to a method for producing a processed abalone article that can be stored for a long time at room temperature while maintaining the taste and nutrition of the abalone.
Abalone is a shellfish belonging to the abalone family, and has been reigning as an emperor of shellfish since ancient times. It is a mysterious object or a product of envy. It is frequently appeared in the old literature, and it is different from other seafood in terms of nutrition and taste. In old court cuisine, you can't explain anything except abalone.
In oriental medicine, abalone is called a stone name, and in the separate name of the abalone, the effect of abalone can be corrected even if it is worn, the body is lightened, the eyes are brightened, and the hearing is recorded. In addition, the rally of the abdominal shell describes that the respiratory ball in abalone shell is used as a medicine to illuminate the eyes, and this abrupt body of the abdomen states that the liver, lung wind fever, blindness, gut or osteoporosis can be treated.
In addition, the old high-grade cookbook can be seen that it is used in court dishes such as Jin-Yeuk or Jin-Yeuk, and other dishes can also be found abalone.
In addition, the abalone has 1100mg of amino acid, which is much richer than other foods, and rich in amino acids such as glutamic acid, leucine, and arginine, so it has a unique sweetness, as well as minerals such as iron, magnesium, copper, and zinc. It is rich in various vitamins, so it has excellent effects on skin care, nourishing tonic, postpartum cooking, weak constitution, and is used for food as well as medicinal use.
In general, shellfish have the effect of restoring fatigued nerves, especially abalone exhibits excellent effects on fatigue of the optic nerve, nourishing tonic effect is excellent, and boiled abalone porridge when the body is weak, it is energized, and urine is well It is known to help with jaundice and cystitis. In addition, abalone acts to relieve the symptoms of burning or chest swelling and strengthens the liver.It is also used for the treatment of high blood pressure because of its high iodine content. Thirsty symptoms are called nursing, and when abalone is eaten, it is known that it will increase the strength of the liver. In addition, the shell of abalone is used as a therapeutic drug for conjunctivitis, cataracts, etc., rich in vitamins, calcium, phosphorus and other minerals have long been known to have a great effect when ate abalone when maternal milk does not come out.
Such abalone can be chewed by eating raw food, and if you want to taste it, you can cook it. In particular, the abalone sashimi that gourmets eat mainly in spring and early summer is not only pleasant to touch but also delicious. The abalone, which has various effects as described above and has excellent taste, is purchased at home or in a restaurant, and the purchase price is high because the abalone is expensive, and when frozen abalone is used, the abalone is high protein. This is fast and requires detailed check of product condition. In addition, live abalone requires caution during long-distance transportation, and it is difficult to maintain. In addition, processed foods using abalone are abalone porridge (5% abalone) made of finely cut abalone with rice, making it difficult to popularize flavored and nutritious abalone.
Accordingly, an object of the present invention is to provide a method for producing an abalone processed article that can be processed and distributed in an abalone rich in taste and nutrition.
In order to solve the above problems, the present invention comprises the steps of storing the abalone collected while supplying air and sea water for 2-3 days; Washing the abalone first using a brush at 18-22 ° C., followed by a second washing of abalone flesh using a sun salt; Steaming the washed abalone for 40-45 minutes using steam at 100-120 ° C .; Removing skin and viscera from the steamed abalone and then drying for 30-60 minutes; Individually vacuum packaging the naturally dried steamed abalone meat; And autoclaving for 30-50 minutes under conditions of 1.5-2.5 Kg / cm 2 and 120-130 ° C. in the vacuum-packed steamed abalone for each individual; method for producing an abalone processed article comprising the To provide.
The present invention also provides a steamed abalone processed article produced by the above method. Thus, the abalone processed article produced by the above method can be distributed at room temperature for 1-2 years by steaming, vacuum packaging, and sterilization, without any additives and the inherent taste of abalone can be maintained.
In the manufacturing method of the present invention, by steaming the abalone first with the shell attached, the nutrients contained in the shell of calcium, chitosan, etc. are absorbed by the abalone meat to improve the taste, and further sterilization by sterilization at high temperature. A soft and delicious abalone processed product can be provided.
In addition, according to the present invention, it is possible to manufacture an abalone processed article which is completely free of additives and retains the inherent taste of abalone. As it can be easily purchased by anyone, it will not only contribute greatly to national health, but also provide a framework for stable farming for abalone fish farming.
1 is a manufacturing process diagram showing a preferred embodiment of the present invention.
Hereinafter, the present invention will be described in more detail with reference to the following examples. These examples are only for illustrating the present invention, it is apparent to those skilled in the art that the scope of the present invention is not limited to these examples according to the gist of the present invention.
<Example 1> Manufacturing Process
First, the abalone caught in the farm was stored for 2-3 days while supplying air and seawater to the aquarium. This is to enable the abalone to digest the food (dashima) ingested. Next, while keeping the temperature 20 ℃ to keep the abalone living state, using a brush to wash the shell and abalone swelling, etc., the abalone portion was again washed with sun salt again.
Next, steam was steamed using steam (0.5 kg / cm 2) at 110 ° C. for 40-45 minutes with the shell attached using a steam multistage steamer. Thus, by steaming the abalone first with the shell attached, the nutrients contained in the shell of calcium, chitosan, etc. can be absorbed into the abalone meat to improve the taste.
Next, the shell and intestines were removed from the steamed abalone to leave only abalone flesh, and then the abalone flesh was evenly arranged on a dry foot and dried naturally in the shade for 30 minutes. Steamed abalone after the natural drying was individually packed one by one using a vacuum packaging machine, and then metal detection was performed using a metal detector.
Next, sterilization was carried out for 40 minutes under the condition of 2.0Kg / cm 2, 125 ℃ using an air-steam high temperature and high pressure sterilizer. Secondary steaming is performed by the high-pressure sterilization of the high-pressure sterilization to provide a softer and more excellent abalone processed product.
After the sterilization process, individually packaged steamed abalone, after the inspection of the defective products such as the packaging state, the production of the abalone processed article of the present invention was completed by packaging each product in a box of a predetermined size.
Claims (2)
Washing the abalone first using a brush at 18-22 ° C., followed by a second washing of abalone flesh using a sun salt;
Steaming the washed abalone for 40-45 minutes using steam at 100-120 ° C .;
Removing skin and viscera from the steamed abalone and then drying for 30-60 minutes;
Individually vacuum packaging the naturally dried steamed abalone meat; And
The individual vacuum-packed steamed abalone 1.5-2.5 Kg / ㎠, high pressure sterilization and secondary steaming for 30-50 minutes under the conditions of 120-130 ° C; manufacturing method of the abalone processed article comprising the .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100024969A KR20110105883A (en) | 2010-03-20 | 2010-03-20 | Method of producing processed abalone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100024969A KR20110105883A (en) | 2010-03-20 | 2010-03-20 | Method of producing processed abalone |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20110105883A true KR20110105883A (en) | 2011-09-28 |
Family
ID=44956012
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100024969A KR20110105883A (en) | 2010-03-20 | 2010-03-20 | Method of producing processed abalone |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20110105883A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101353518B1 (en) * | 2011-12-01 | 2014-02-05 | 주식회사 씨푸드 | Method for manufacturing canned abalone |
| CN104366591B (en) * | 2013-08-12 | 2017-02-08 | 郑德茂 | Processing method of abalone |
| KR20180116994A (en) | 2017-04-18 | 2018-10-26 | 주식회사 참코청하 | Abalone cleaning device |
-
2010
- 2010-03-20 KR KR1020100024969A patent/KR20110105883A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101353518B1 (en) * | 2011-12-01 | 2014-02-05 | 주식회사 씨푸드 | Method for manufacturing canned abalone |
| CN104366591B (en) * | 2013-08-12 | 2017-02-08 | 郑德茂 | Processing method of abalone |
| KR20180116994A (en) | 2017-04-18 | 2018-10-26 | 주식회사 참코청하 | Abalone cleaning device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102389126B (en) | Seafood can and manufacturing method thereof | |
| CN104323224B (en) | A kind of manufacture method of Pleurotus eryngii vegetable dried meat floss | |
| CN102334696A (en) | Boneless pig hoof cooked meat product processing method | |
| JP2019502387A (en) | Method for preparing fish bone powder | |
| TW201325468A (en) | Softened food | |
| KR20110105883A (en) | Method of producing processed abalone | |
| US20170055549A1 (en) | Method for manufacturing instant samgyetang | |
| US20130034637A1 (en) | Smoking method of duck meat with wine | |
| CN105981885A (en) | Honey walnut kernels and processing technology thereof | |
| CN103719780A (en) | Processing method of crispy purple sweet potatoes | |
| CN103431437A (en) | Preparation method of water steamed chicken | |
| KR20110088033A (en) | Instant abalone-seaweed soup and manufacturing method thereof | |
| Ari et al. | Effects of alkali treatment of soyabean on carcass traits intestinal morphology and cooking yield of broilers | |
| CN104286714A (en) | Dry type mixed vegetable porridge and preparation method thereof | |
| KR20140142499A (en) | A process for eliminating bad smell from the by-products of livestock | |
| CN107319389B (en) | Flavored fish-egg leisure food and preparation method thereof | |
| KR20170035280A (en) | Canned abalone containing chicken breast and manufacturing method thereof | |
| KR20120089509A (en) | A output increasing manufacture methods of collagen peptide seasoning dried squids | |
| CN104705694A (en) | Blood pressure reduction alcohol-expelling kudzuvine root egg beancurd and making method thereof | |
| CN109601601A (en) | The sterilization technology of one seed oyster | |
| KR100954340B1 (en) | Damchi for seaweed gruel and the method for production thereof | |
| RU2367158C1 (en) | Preserved product of quail meat and method thereof | |
| KR20150036850A (en) | Sundae Sausage for improving nutrients comprising quail egg and preparation method thereof | |
| KR102361937B1 (en) | Processing method of croaker for steam | |
| KR101370432B1 (en) | A process for eliminating bad smell from the by-products of livestock |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WITN | Withdrawal due to no request for examination |